Study of the nutritional value of fermented milk drinks from goat’s milk

The primary aim of this paper is to explore the nutritional value fermented milk drinks from a goat. A vegetable component was used as fillers, including amaranth flour, flour kumarshik, fruit and berry filler: irga, black chokeberry, currant. This study’s specific objectives were determine organoleptic safety indicators study shelf life finished goat with various fillers. detailed technological scheme for production drawn up. In study, rational formulation determined using “Search solutions” program MS Excel.